ArticleFoods (Basel, Switzerland)2022
Physicochemical Characteristics, Antioxidant Activities, and Aroma Compound Analysis of Seven Peach Cultivars (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 40 citations in OpenAlex.
- Physicochemical Properties and Phytochemical Composition of 'French' Plums at Different Maturities.Foods (Basel, Switzerland) · 2026Article
- Comprehensive Analysis of Volatile Flavor Components in 'Hujing Milu' Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS.Foods (Basel, Switzerland) · 2026Article
- Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review.Plants (Basel, Switzerland) · 2025Review
- Metabolomic and transcriptomic insights into the mechanism of sugar and acid accumulation in the pulp of sour- and sweet-tastingFrontiers in plant science · 2025Article
- Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds.Communications biology · 2024Article
- Evaluation of Aromatic Characteristics and Potential Applications ofMolecules (Basel, Switzerland) · 2024Article
- Enhanced antioxidant activity and quality of olecranon peach fruits (Prunus persica L.) through synergistic application of exogenous nano-selenium and melatonin.Crop health · 2023Article
- The Physicochemical Attributes, Volatile Compounds, and Antioxidant Activities of Five Plum Cultivars in Sichuan.Foods (Basel, Switzerland) · 2023Article
- Inhibition of α-Amylase, α-Glucosidase, Pancreatic Lipase, 15-Lipooxygenase and Acetylcholinesterase Modulated by Polyphenolic Compounds, Organic Acids, and Carbohydrates ofAntioxidants (Basel, Switzerland) · 2023Article
- Flavor Characterization of Native Xinjiang Flat Peaches Based on Constructing Aroma Fingerprinting and Stoichiometry Analysis.Foods (Basel, Switzerland) · 2023Article
- Evaluation of the Fruit Quality and Phytochemical Compounds in Peach and Nectarine Cultivars.Plants (Basel, Switzerland) · 2023Article
- Flavoromics Approach in Critical Aroma Compounds Exploration of Peach: Correlation to Origin Based on OAV Combined with Chemometrics.Foods (Basel, Switzerland) · 2023Article
- Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis.Plants (Basel, Switzerland) · 2022Article
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Peaches are tasty and juicy, with a unique flavor. The flavors of peaches always vary with cultivars. To investigate the physicochemical and aroma characteristics of peaches, the sugars, organic acids, total flavonoids, phenols, antioxidant activities, and aroma compounds of seven peach cultivars in Xinjiang were determined using high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that sucrose (59.83 to 87.34%), malic acid (32.41 to 59.14%), and chlorogenic acid (10.43 to 45.50%) were the dominant sugar, organic acid, and phenolic compound in peaches, respectively. The antioxidant activity varied between 147.81 and 394.55 μmol TEs/100 g. The analysis of the aroma structure of peaches found that the volatile composition of peaches was relatively consistent, though the concentration of total aroma and certain separate compounds were different between cultivars. Meanwhile, the aroma fingerprint of the peaches consisted of hexyl acetate, cis-3-hexenyl acetate, γ-decalactone, n-hexanal, 2-hexenal, nonanal, decanal benzaldehyde and 6-pentylpyran-2-one, providing a clear green, sweet, floral, and fruity odor. These results provide complete information on the physicochemical properties, functional ingredients and aroma of the peaches.
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